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A while ago, I made some macademia pesto. Traditionally, pesto is made with pine nuts and fresh basil leaves but back then, I had an abundance of good quality macadamia nuts after a holiday in Australia. So this time round, I decided to post a “proper” recipe for pesto using pine nuts. This is really simple to make and handy to have around. My current favourite use of pesto is to toss it with some angel hair pasta for an almost-instant, yet gourmet meal. Besides pasta, you can use it as a sauce over grilled meats, as a dip for nachos or a spread for baguette. The possibilities are limitless.